Tag Archives: Paella

Paella with Poblanos, Corn, and Clams

16 May

2 tablespoons olive oil
2 cups chopped yellow onion
3 garlic cloves, minced
2 poblano chiles, seeded and chopped
1 1/4 teaspoons kosher salt, divided
1/2 teaspoon black pepper, divided
3/4 cup uncooked short-grain brown rice
1/4 teaspoon saffron threads, crushed
2 cups water
1/8 teaspoon ground red pepper
1 1/2 cups fresh corn kernels (about 2 ears)
1 cup halved cherry tomatoes
2 pounds littleneck clams
2 tablespoons chopped fresh flat-leaf parsley
8 lemon wedges

1. Preheat oven to 450°.
2. Heat oil in a 12-inch ovenproof skillet over medium-high heat. Add onion, garlic, poblanos, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; sauté 3 minutes. Add rice and saffron. Cook 2 minutes; stir constantly. Add 2 cups water, 3/4 teaspoon salt, 1/4 teaspoon black pepper, and red pepper; bring to a boil.
3. Bake at 450° for 50 minutes or until rice is done. Stir in corn and tomatoes. Nestle clams into rice mixture. Bake at 450° for 12 minutes or until shells open, and discard unopened shells.
4. Return the pan to medium-high heat, and cook without stirring 10 minutes or until liquid evaporates and rice browns. (It should smell toasty but not burned.) Top with parsley; serve with lemon wedges.

Mark Bittman, Cooking Light , May 2011

I made this paella last night before heading out to watch the bulls wins (!) so I was drinking a sauvignon blanc and managed to burn myself not once or twice but three times on the pot.  Once the pot goes in the oven, keep the mitt on if you are in the habit of holding the handle while stirring your skillet-cooking foods.  Yes, I am an idiot, but hopefully this warning will help others avoid the same finger-burning fate.

The burns were worth every second!  I’ve never had a dish with saffron or poblano that I didn’t like and this was certainly no exception.  I’ve made paellas in the past, but this is hands down my favorite.  The wealth of smoky heat is balanced by the citrus of fresh squeezed lemon pouring from the perfectly cooked clams.  Nothing overpowers here.  The corn adds texture and a nice sweetness.  This dish is perfect for entertaining because the hands-on time is relatively short, but the product is complex and impressive.   Or you can make it for two to spice up an otherwise average Sunday night.

I strongly recommend serving with a light white wine.

Golden Green Paella

15 Dec

2 tablespoons olive oil

8 ounces peel & deveined medium shrimp, coarsely chopped

1/2 teaspoon salt

1/4 teaspoon pepper

1 large onion, chopped

3 cloves garlic, minced

1 cup instant brown rice

1/2 teaspoon dried oregano, crushed

1/4 teaspoon ground turmeric

1 14 ounce can reduced-sodium chicken broth

8 ounces fresh sugar snap pea pods

1 large green sweet pepper, cut in 1/2 pieces

2 green onions, diagonally sliced

2 tablespoons chopped fresh parsley

Better Homes & Gardens

1. Heat 1 tablespoon olive oil over medium high heat in skillet.  Add shrimp; sprinkle with half the salt and pepper.  Cook 2 minutes until shrimp are opaque, stirring occasionally.  Remove from skillet and set aside.

2. Add remaining oil to skillet.  Cook onion until almost tender.  Add garlic; cook 1 minute.  Stir in rice, oregano and turmeric; cook and stir 1 minute.  Add broth and remaining salt and pepper.  Bring to boiling; reduce heat.  Simmer, covered, 5 minutes or until most of the liquid is absorbed and rice is tender.  Stir in peas and green pepper; cook 3 minutes.  Stir in green onions and shrimp.  Sprinkle with parsley.

I’ve been making this recipe for quite a while.  It’s quick and easy, yet every bite features a different flavor.  I love the crisp peas with the sweet shrimp.  A classic at my place.  I made this one for my boyfriend and my dad last night and my dad loved it (even though he is the pickiest eater in the world).   I never have instant rice around so I simply cook regular rice until almost tender and use that.  I also used organic vegetable broth and I didn’t think it made much difference.  I would recommend adding crushed red pepper flakes if you’re into the spicy stuff.